This LEMON LIME LAYER CAKE is just perfect for spring and summer. This gorgeous cake has layers of lemon cake frosted with a lime buttercream.

This post was first seen over at Real Housemoms where I am a contributor.

If you know me at all then you know I can eat cake anytime of the day, month or year. And finding an excuse to bake and then eat cake is a talent of mine. Really, ask my kids. I could live off chocolate cake (I really could) and friends I make the best chocolate cake ever!

With being spring and almost summer the lemon and lime combination is just perfect for upcoming barbecues, parties and get-togethers.

This Lemon Lime Cake is just stunning and make an absolutely perfect centerpiece to any table.

I was never really a huge lemon or lime fan of anything. I mean I could eat a lemon poppyseed cake or muffins but I wouldn’t go out of my way to find or make one.

That all changed when I started dating my hubby and his obsession of limes. Literally I remember the first time he ordered a water on a date with a cup of limes. I thought it was odd.

He proceeded to grab a packet of sugar and then squeeze all the juice from the lime wedges into his water. I was so embarrassed because why not just order a Sprite and add some limes? He hates soda though, really any carbonated drinks. Weird I know.

Anyway, after 14 years I will be honest I still get a little embarrassed. With that said the one good thing that came out of this, is that I love limes now too.

Homemade limeade – yum! Lemon lime cake – yum! Key Lime Pie – yum.

HOW TO MAKE THE PERFECT LEMON CAKE:

Make sure to grease your pans well with butter. This allows the cakes to remove from the pan easily. I love to line the bottom of the pan with parchment paper, allowing for a beautiful, stackable cake.

Be sure to allow the cake to completely cool before frosting and stacking the layers.

Zest the lemon fresh! Don’t do this in advance!! Do it right before you are going to mix it in.

Use freshly squeezed lemon juice for the best results.

Since you know I love cake this Lemon Lime Cake is the perfect combination of my hubby and I in a dessert. His love for lime everything and my love for cake, collide into this deliciousness.

While our kids really are the best combination of us both, this cake would be a close second.

So need an excuse to bake and eat a cake, well then email me. I have a long list and will definitely be able to give you a reason or two. And the best reason to eat this Lemon-Lime Layer Cake is because it is so dang good. Grab a fork friends and get ready to devour.

XOXO San

My favorite kitchen items I used to make this recipe for LEMON LIME LAYER CAKE.

This post may contain affiliate links. See my Full Disclosure for further details.

KitchenAid Mixer: I love my Kitchenaid mixer and use it almost daily. For cookies, breads, sauces, frostings and dough – I find many recipes that I can use my KitchenAid to reduce prep time. I have two that I couldn’t live without. Or you could use… Hand Mixer: I love these for small batches or quick and easy recipes that don’t require a lot of ingredients. I love that you can have so many color options now, I love personally love teal.

Mixing Bowls: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been an essential in my kitchen. I prefer Pyrex because of the durability.

Check out a few items that will make this recipe easier: cake pans and a spatula.

This LEMON LIME LAYER CAKE is just perfect for spring and summer. This gorgeous cake has layers of lemon cake frosted with a lime buttercream.

Servings: 12

Calories: 629kcal

Author: Sandra

Ingredients

Lemon Cake:

1cup2 sticks unsalted butter, room temperature, plus more for pans

2 1/2cupsall-purpose flourspooned and leveled, plus more for pans

1/2teaspoonbaking powder

1/2teaspoonbaking soda

1teaspoonsalt

1tablespoonlemon zest

1 1/2cupssugar

2large eggs plus 3 large egg yolks

1/4cupfresh lemon juice

1cuplow-fat buttermilk

Lime Buttercream:

7-8cupsconfectioners' sugar

2limesjuiced

6tablespoonslime zest

1cupbuttersoftened to room temperature

8-10tablespoonsmilk

Instructions

Preheat oven to 350 degrees.

Lightly spray with baking oil and flour two 8-by-2-inch cake pans. Make sure to tap out the excess flour. In a bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.

In a large bowl mixing bowl and using an electric mixer, or use your KitchenAid mixer like me, cream together butter and 1 1/2 cups sugar until light and fluffy. Reduce mixer speed to low and add in eggs and yolks, one at a time. Mix in lemon juice. Alternate adding in flour mixture and buttermilk beginning and ending with flour. Mix until well combined.

Pour ½ of the batter into one pan and add the remaining to the second pan. Place in oven and bake for 30-35 minutes or until cake starts to pull away from the sides of the pan.

Once cakes are completely cooked remove from the oven and cool. Allow the pans to cool for 10 minutes on a cake rack, then remove cakes from the pans and place back on cake rack, allowing them to completely cool.

While the cakes are cooling, make lime buttercream. In a large bowl, cream together the confectioners' sugar and butter until smooth. Gradually mix in the milk, lime zest and juice with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

2 Layer Cake - Evenly spread the filling on top of the bottom layer, then add the second cake on top.

Nutrition Facts

LEMON LIME LAYER CAKE

Amount Per Serving

Calories 629Calories from Fat 144

% Daily Value*

Total Fat 16g25%

Saturated Fat 10g50%

Cholesterol 69mg23%

Sodium 412mg17%

Potassium 122mg3%

Total Carbohydrates 118g39%

Dietary Fiber 1g4%

Sugars 95g

Protein 4g8%

Vitamin A10.9%

Vitamin C8.4%

Calcium5.9%

Iron8.1%

* Percent Daily Values are based on a 2000 calorie diet.

Post recently updated from original post August 2016! Don’t forget to pin this Lemon-Lime Layer Cake to your favorite Pinterest board for later.

Comments

I haven’t made the cake yet but I just made the buttercream. I have to say, 1 cup of butter for nearly 8 cups of confectioners sugar is nowhere near enough. I had to use 2 cups of butter for 6 cups of sugar to make it work.